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Small cupcakes in silicone molds. Sponge cake for picnic and party table

Small biscuit cakes will become another common dish on your table, because they are very easy to prepare and the ingredients are very common. fillings can be different. for example, I have chocolate and lingonberries, you can use raisins, pieces of fruit, nuts. They get a very interesting taste - with chocolate for chokaholics, and with lingonberries - for connoisseurs of a combination of sourness and sweet biscuit. Like condensed milk muffins, I recommend baking them in a silicone mold, very convenient.

Products:

  • 1 egg.
  • 1 tbsp. milk.
  • 1 st. Sahara.
  • 0.5 tsp baking soda quenched with vinegar or 1 tsp baking powder.
  • 0.5 tbsp vegetable oil.
  • 1.7 Art. flour

For filling:

  • Chocolate bar.
  • Cowberry.

How to make filled biscuit muffins:

Grind the egg with sugar. Or beat with a mixer until smooth, without sugar grains.

Next, add all the ingredients and mix until homogeneous mass... The dough is creamy.


Lubricate silicone molds vegetable oil... You can grease it only before the first cupcakes, and then the molds do not need oil, and I pour each next portion as soon as I took out the previous one. Cupcakes don't stick.


Fill the molds with 1/2 dough and add a piece of chocolate. We fill the form with dough to the edge.


For the lingonberry muffin, put lingonberries instead of chocolate. And also fill the berries with dough to the edge of the mold.


Bake until golden brown at 180 degrees.

Light airy dough, which many people like so much and is called a biscuit, belongs to those classic recipe, preparation of dishes for which everyone always succeeds. In this case, for a successful result, it is important to observe only two conditions: beat the dough well (and the electric mixer copes with this task perfectly) and bake at the correct temperature, which will not have time to dry the dough, but will have time to bake it. Sponge cake is most commonly associated with pie. But now, portioned cakes and pies are becoming more and more popular. The mini version of the cake is just a cupcake, so we offer you simple biscuit cupcakes.

So, for their preparation, take:

a glass of sugar;

a glass of flour.

The oven will be in silicone molds glasses; if you have metal, you will additionally need oil for lubricating the molds.

This amount is enough for 12 muffins. You can bake half a serving. Cooking time - up to half an hour, depending on the capabilities of the oven and your skill.

Sponge cakes - preparation method:

We immediately set the oven to maximum for heating. While it is warming up, break eggs (I have a half portion) into a container suitable for working with a mixer and fill them with sugar.

Beat well with a mixer until a homogeneous foam is formed - it will not be strong.

Add flour, stir and continue whisking. The dough is first taken in lumps, but very quickly becomes uniform and a beautiful white-yellow color.

Pour our dough into prepared silicone molds. The forms must be filled not to the edges, but to half or 2/3 of the height of the mold, otherwise, rising, biscuit dough can "run away".

I usually keep an extra couple of molds in reserve, where I pour out the rest of the dough, if any.

In the oven, reduce the temperature to 180 degrees and place the molds there. We bake for 15 minutes, after which we check: if the cupcakes are not ready yet, they are not browned, and the stuck match comes out with the rest of the dough, we bake more, controlling the process every minute.

I do not leave to cool in the oven, because I have bricks there for even distribution of heating, and t. To. they cool slowly, there is a high risk of burning the cupcakes after the fire is turned off. I put the molds with ready-made muffins on refractory napkins or a cutting board and cover with a towel.

When the mold is cool, I take out the muffins.

The child is often asked to make them beautiful. Here all sorts of sprinkles come to the rescue. You can also use food coloring:

The dough according to this recipe turns out to be soft and finely porous. But to keep them fresh the next day, be sure to cover with a towel: in the air they quickly lose moisture and dry out.

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Thinking about what dessert to serve with tea? Make homemade muffins. They are delicious, soft, hearty and great for family tea. We will present you the most simple recipes cupcakes in tins.

Silicone molds - the best option for baking. The cupcake will not burn in them, its middle will bake well, and you will not have to spend money on baking paper.

Products for the recipe:

  • four eggs;
  • flour - 0.15 kg;
  • granulated sugar - 0.2 kg;
  • baking powder - 10 gr.

Step-by-step actions:

  1. Break into a separate bowl chicken eggs... Shake the mixture with a whisk until a white foam with bubbles appears.
  2. Add sugar gradually, while continuing to work with a whisk. The granulated sugar must completely dissolve.
  3. Pour baking powder into flour and send everything together to the egg mass.
  4. Form the dough with a spoon, it should turn out to be watery.
  5. You can take one large silicone mold, and then cut the cake into pieces with a knife, or take several small ones and bake beautiful small cupcakes.
  6. We put the dough in the molds.
  7. Turn on the oven in advance and set its temperature to 180 degrees.
  8. Cooking the dough in the oven for 25 minutes.
  9. You can check how ready the treat is with a toothpick - just stick it into the cupcake. If the toothpick is dry, it means that the dessert is completely baked.
  10. We take out from the molds. You can decorate it with the most different ways- sprinkle with icing sugar, pour over with chocolate or condensed milk.

A simple recipe - in a mug in 5 minutes

This recipe is for those who urgently need to serve something tasty for tea.

Grocery list:

  • sugar - 50 gr;
  • dry cocoa - 30 gr;
  • one egg;
  • vanilla - 3 gr;
  • flour - 100 gr;
  • milk - 70 ml;
  • half a bar of chocolate;
  • vegetable oil - 40 ml.

Cooking method:

  1. Pour flour, sugar and cocoa into a large non-iron mug. Stir the loose ingredients.
  2. Add egg, butter and milk.
  3. Spoon a lump-free dough with a spoon.
  4. Sprinkle in vanilla, add chopped chocolate pieces.
  5. Close the mug with the future cupcake in the microwave. Set a timer for 3 minutes.
  6. Remove the finished dish from the mug. The entire cooking process takes 5 minutes. Bon Appetit!

Milk

Recipe composition:

  • sugar - 160 gr;
  • slaked soda - 8 g;
  • milk - 0.2 l;
  • sunflower oil - 90 ml;
  • two eggs;
  • vanilla sugar - 8 g;
  • flour - 350 gr.

How to make a milk cupcake:

  1. Mix two types of sugar together.
  2. Pour them into a bowl of milk, break the eggs there.
  3. Sprinkle baking soda with sifted flour and pour in sunflower oil.
  4. Knead the airy dough, stirring first with a spoon and then with your hands.
  5. Prepare the molds in advance. They can be made of silicone or ordinary iron. Lubricate them with oil inside.
  6. Fill out the forms with dough.
  7. Bring the included oven to a temperature of 180 degrees. Cook the baked goods for 25 minutes. Bon Appetit!

On kefir

With kefir, the dough comes out more tender and fluffy.

You will need:

  • butter or margarine - 0.1 kg;
  • kefir - 220 ml;
  • sugar - 150 gr;
  • three eggs;
  • baking powder - 24 g;
  • first grade flour - 270 g;
  • vanilla sugar - 20 gr.

How to make kefir cupcakes:

  1. Pour out raw eggs from the shell to a mixture of sugar and vanilla sugar.
  2. Take a piece of butter out of the refrigerator, soften it in microwave oven and pour over the eggs.
  3. Add kefir to the same dish. Bring all ingredients to a homogeneous composition.
  4. Gradually add flour, then add baking powder.
  5. Thus, by kneading, we get a slightly liquid, homogeneous dough.
  6. Place the muffin mass in a baking dish lined with special paper.
  7. Heat the oven to medium temperatures. Cook the pechevo for 50 minutes.
  8. After using a toothpick to find out that the muffins are ready, cool them, put them out of the mold and sprinkle with powdered sugar.

Homemade chocolate muffins

Amazingly delicious and beautiful chocolate cake will look great on any festive table.

Required Ingredients:

  • granulated sugar - 180 gr;
  • milk - 150 ml;
  • cocoa - 65 gr;
  • two chicken eggs;
  • baking powder - 9 g;
  • margarine - 60 gr;
  • wheat flour - 0.2 kg;
  • drops of chocolate - 100 gr.

How to make muffin dough:

  1. Melt margarine in a water bath or microwave.
  2. Pour milk to the margarine, add eggs.
  3. In another bowl, combine flour, cocoa powder and sugar crushed on a sieve.
  4. Add bulk products to the container with liquid ingredients... Mix.
  5. Take special paper muffin molds, pour dough into each of them.
  6. Do not place it all the way to the edges of the molds; the dough will rise in the oven.
  7. Set temperature oven 180 degrees, bake for 15 minutes.
  8. You can put chocolate drops in the dough as a surprise.

Delicate and lush delicacy in a slow cooker

Amazingly delicious cupcakes obtained in a multicooker. In this recipe, we will bake one large muffin. A multicooker bowl will act as a baking dish.

You will need:

  • condensed milk - 380 gr;
  • soda - 5 gr;
  • flour - 200 gr;
  • egg - 2 pcs;
  • salt - 3 g;
  • half lemon with skin.

Algorithm of actions:

  1. We process the walls of the bowl with vegetable oil in advance.
  2. In a separate deep container, bring raw eggs to a yellow mass with a foam mixer.
  3. Pour the condensed milk there.
  4. Peel the lemon, grind the crust into a zest, squeeze the juice separately.
  5. Add both zest and juice to the bulk.
  6. Combine flour, baking soda and salt separately.
  7. Pour them into the future dough and process with a mixer.
  8. Pour the finished dough into a slow cooker. Set its mode to the "Baking" function. Time is 50 minutes.
  9. Use a toothpick to find out if the cake is ready, if the stick is wet, then continue cooking for another 10 minutes.
  10. Cut the warm muffin into pieces and serve.

  • raisins - 200 gr;
  • flour - 0.26 kg;
  • sugar - 0.2 kg;
  • vanilla sugar - 10 gr;
  • baking powder - 16 gr.

    • The way to bake a cupcake like at home:

    1. Raisins must be sorted out, poured warm water and leave for 20 minutes.
    2. Roll the dried raisins in flour, leave them there.
    3. Soften margarine and mix with both types of sugar.
    4. Break the eggs into the main mass. To mix everything.
    5. Add raisins, baking powder, processed flour. Make dough.
    6. Lubricate special shape sunflower oil, put the dough into it.
    7. We bake the cake at 180 degrees for 45 minutes.

    I baked biscuit cakes today! I really like them both for their simplicity of preparation and taste 😉 In general, everything biscuit is very popular in my family! A striking example of this is, and ...

    For the same biscuit yummy products, the very minimum is required - eggs, flour, sugar. Well, so that they are not too dry (sponge cake!), I decided to make them with black currants! But you can add any other berries - both fresh and frozen.

    I confess that I did not immediately fall in love with silicone molds. And all because I did not have the knowledge and experience in preparing them for the first use. And this, as it turned out, is very important!

    About seven years have passed since the first silicone mold came to me. Over the years, I have bought a few more. And now I already know for sure what to do with them, so that later bake in them without any problems. delicious pastries! But I will tell you about this separately sometime 🙂

    Ingredients:

    • eggs - 6 pcs.
    • sugar - 150 g
    • wheat flour, premium grade - 250 g
    • black currant frozen (without it) - 1 tbsp.
    • cherry liqueur - 2 tablespoons
    • salt - 0.5 tsp
    • soda - 0.5 tsp.
    • starch - 2 tsp

    Preparation:

    Broke half a dozen eggs and put salt on them.

    Beat with a blender using a whisk attachment.

    Added sugar.
    If desired, you can increase its amount.

    Beat it up again.

    Poured in cherry liqueur.
    If there is no liquor, you can replace it with cognac or rum. Or exclude this ingredient altogether.

    I combined flour with soda and potato starch... Stirred.

    Sifted to the sugar and egg mass.

    Whipped for 20 seconds - not more! Otherwise, the dough will settle during baking.

    I put currants in the dough.
    I took frozen berries, so I poured cold water over them before preparing the dough. By the right time, the currants have already thawed a little, and at the same time "washed" :)

    Stir gently with a spoon.

    I sprinkled the silicone molds with cold water and put the dough in them about 2/3 of the height.
    I put it in the oven and baked for about 25-30 minutes at 180-200 "C.

    Attention!
    1. It is better to bake all muffins at once. If some of the dough remains and stands for half an hour while the first batch is baked, it will no longer rise so well in the oven.
    2. Do not open the oven door while these muffins are baked (at least for the first 15 minutes)! They are biscuit and, like any biscuit, are capricious when the temperature changes.

    I put the prepared cupcakes right in the tins in cold water to cool down quickly ... I can't wait to try! ;)

    Gently removed the muffins from the mold.

    That's all - the yummy is ready!

    If you have any custard that has been prepared, get it out quickly and cover the tops of the cupcakes with it! ;)
    Well, we just ate with tea! And the cupcakes scattered in no time ...

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    Biscuit muffins in silicone molds will turn out to be tastier if you add a berry to the biscuit as a filling, in my case it was frozen currants, but you can use raisins, candied fruits or take a small amount of homemade jam. And to make the biscuit cupcakes look cute, fill them with chocolate fondant.

    Ingredients for biscuit muffins:

    • 5 eggs
    • 2 cups sugar (400 g)
    • 2 cups flour (400 g)
    • 1/2 tsp baking powder
    • 150 g berries

    Ingredients for Chocolate Fudge:

    Option 1:

    • cold boiled water - 3. tbsp. l.
    • icing sugar - 2 tbsp. l. (no slide)
    • corn starch - 2/3 tbsp. l. (no slide)

    Option 2:

    • cocoa powder - 2 tbsp. l. (no slide)
    • butter - 70 g
    • milk - 4 tbsp. l.
    • sugar - 3/4 cup

    How to make silicone sponge cakes:

    1. Break the eggs, add sugar and beat with a blender for 7-10 minutes, until the volume increases two to three times.
    2. Without stopping whisking (the mixer speed must be reduced to a minimum), gradually add two glasses of flour (for this, pre-prepare required amount flour).
    3. Continuing to beat, add half a teaspoon of baking powder (so as not to be distracted during whipping, it is better if the baking powder is immediately added to the flour).
    4. The dough should come out without lumps, the consistency of sour cream.
    5. Grease silicone cake molds with butter, partially fill with dough and add the berry, if the berry is frozen, then defrost it beforehand, sprinkle with sugar and lightly starch to bind the liquid. Add more dough on top just above half of the mold.
    6. Place the dough pan in an oven preheated to 180-190 °, bake for 30 minutes, until the muffins rise and brown.
    7. Then press the bottom of the pan from the bottom to squeeze the cupcake out of the pan. I first tried to take out the cupcake by freeing it from the side and therefore part of the cupcake collapsed. When the cake is squeezed out of the silicone mold, the structure of the cake remains intact.

    Now let's make some fondant for the biscuit muffins. I prepared the fondant according to the first recipe, the advantages of the recipe - it is prepared quickly without unnecessary body movements, the consistency of the fondant turns out to be optimal, but I did not really like the powdery taste of the fondant:

    • chill boiled water in the freezer for 10-15 minutes, avoiding the formation of ice (3 tbsp. l.)
    • cocoa powder (2 tablespoons), starch (2/3 tablespoons) and powdered sugar (2 tablespoons) mix
    • add ice water and mix thoroughly
    • cover the muffins with chocolate fondant

    Option 2 for making chocolate fudge:

    • 4 tbsp. l. boil milk
    • 3/4 cup sugar and 2 tablespoons of cocoa mix, pour in milk
    • put on low heat and constantly stirring, bring the mixture to a boil
    • remove from heat, add oil, stir and pour over sponge cakes with hot fondant